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Crouton-Crusted Patagonian Scallops

Crouton-Crusted Patagonian Scallops
Total Time:
15 minutes


3 tablespoons unsalted butter, melted
1 cup seasoned croutons, finely crushed
1 tablespoon clove garlic, minced
1 teaspoon dried thyme
1 1/2 lb Patagonian scallops, thawed


  1. Preheat oven to 425°F. Combine all ingredients (except scallops) in medium bowl until blended
  2. Place scallops in 13- x 9-inch baking dish; top evenly with crouton mixture. Bake 4–6 minutes until scallops are firm and opaque.

Other Preparation Methods

  • Sauté: Preheat 2 tablespoons canola oil in large sauté pan on medium-high. Add 12 oz presliced fajita vegetables to pan and cook 3–5 minutes until vegetables begin to soften. Add 1 1/2 lb scallops and 1/4 cup ponzu sauce; cook and stir 3–4 minutes until scallops are opaque and firm.
  • Broil: Preheat oven to broil. Combine 1 teaspoon mesquite seasoning, 2 tablespoons olive oil, and 1 1/2 lb scallops. Place in single layer on baking sheet; broil 2–3 minutes until scallops are opaque and firm.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 330, Total Fat 13.00g, Sat Fat 6.00g, Trans Fat 0.00g, Chol 115mg, Sodium 580mg, Total Carb 7g, Fiber 0.00g, Sugars 0g, Protein 42g, Calc 15%, Vit A 10%, Vit C 0%, Iron 35%

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